Steak & Garlic Butter Shrimp

 

 

 

 

 

 

 

 Ingredients:

For the Steak:

1 (8 oz) filet mignon or ribeye steak
1 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika (optional)
1 tbsp unsalted butter (for basting)
For the Garlic Butter Shrimp:

12 large shrimp (peeled & deveined)
2 tbsp unsalted butter
2 cloves garlic (minced)
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp red pepper flakes (optional)
1 tbsp fresh parsley (chopped)
Juice of 1/2 lemon
For the Creamy Peppercorn Sauce:

1/2 cup heavy cream
1/4 cup beef broth
1 tbsp unsalted butter
1 tsp black pepper (crushed)
1/2 tsp Dijon mustard

Directions:

Cook the Steak:

Pat the steak dry and season with salt, black pepper, garlic powder, and smoked paprika.
Heat olive oil in a skillet over medium-high heat.
Sear the steak for 3-4 minutes per side (for medium-rare), adjusting for preferred doneness.
Add butter to the pan and baste the steak for 1 minute.
Remove from heat, cover, and let it rest for 5 minutes.
Sauté the Shrimp:

In the same pan, melt butter over medium heat.
Add minced garlic and cook for 30 seconds until fragrant.
Toss in the shrimp, season with salt, black pepper, and red pepper flakes.
Cook for 2 minutes per side until pink and slightly caramelized.
Squeeze fresh lemon juice over the shrimp and garnish with parsley.
Make the Peppercorn Sauce:

In a saucepan, melt butter over medium heat.
Stir in crushed black pepper and Dijon mustard.
Pour in beef broth and simmer for 2 minutes.
Add heavy cream and whisk until thickened (about 3 minutes).
Assemble & Serve:

Plate the steak and garlic butter shrimp.
Drizzle the creamy peppercorn sauce over the steak.
Serve hot with your favorite side (mashed potatoes, asparagus, or a salad).
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Calories: ~650 per serving | Protein: ~55g per serving